title: Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef.
abstract: The effect of beer or red wine marinades on the reduction of heterocyclic aromatic amines (HAs) formation in pan-fried beef was compared. The cooking experiments were performed under well-controlled temperature and time conditions. The samples were analyzed for HAs contents using solid-phase extraction and high-performance liquid chromatography-diode array detection/fluorescence detection. Unmarinated samples cooked in similar conditions provided reference HAs levels. Marinating with beer or with red wine resulted in decreased levels of HAs. The amount of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline reduced significantly, respectively, around 88 and 40% after 6 h of marinating with beer or with wine. High variations were observed for reductions of AalphaC, ranging between 7 and 77%. Only beer marinade significantly reduced the levels of 4,8-DiMeIQx at 1, 2, and 4 h of marinating. Multivariate statistical treatment of results indicated that beer can be more efficient on the reduction of some HAs formation. In addition, results from descriptive sensory analysis of unmarinated and 2 h marinated beef samples, tested for by two trained sensory panels, pointed to beer marinade as the most adequate for maintaining the usual overall appearance and quality of the pan-fried steaks.
authors.affiliation: REQUIMTE, Servico de Bromatologia, Faculdade de Farmacia da Universidade do Porto, Porto, Portugal.
authors.forename: Armindo
authors.initials: A
authors.lastname: Melo
authors.forename: Olga
authors.initials: O
authors.lastname: Viegas
authors.forename: Catarina
authors.initials: C
authors.lastname: Petisca
authors.forename: Olívia
authors.initials: O
authors.lastname: Pinho
authors.forename: Isabel M P L V O
authors.initials: IM
authors.lastname: Ferreira
mesh_terms: D000818:Animals; D001515:Beer; D002273:Carcinogens / Q000032:analysis*; D002417:Cattle; D005511:Food Handling / Q000379:methods; D006571:Heterocyclic Compounds / Q000138:chemical synthesis*; D006358:Hot Temperature; D006801:Humans; D007093:Imidazoles / Q000032:analysis; D008460:Meat / Q000032:analysis*; D011804:Quinolines / Q000032:analysis; D011810:Quinoxalines / Q000032:analysis; D012677:Sensation; D014920:Wine
chemical_list: D002273:Carcinogens; D006571:Heterocyclic Compounds; D007093:Imidazoles; D011804:Quinolines; D011810:Quinoxalines; C036990:2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline; C049584:2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine; C036989:2-amino-3,4-dimethylimidazo(4,5-f)quinoline